Simple Summer Side: Grilled Cabbage

During the summer months, I like to grill everything possible...outside.  Dining al fresco on the deck with my loved ones is one of my favorite things about Michigan. <3

If you're looking to get more brassicas or cruciferous veggies (cabbage, broccoli, cauliflower, brussel sprouts mustard greens, etc.),  into your diet for health reasons, first of all, that's awesome!  Not only are they cheap (cabbage is around .60c/lb) and easily accessible, but they have anti-cancer properties, helping to repair DNA and boost the immune system.  Another strike against the "eating healthy is expensive" myth.  Cabbage On, my friends!

Grilled Cabbage (6 servings)

Ingredients:
1/2 medium cabbage, cut into wedges.  Leave the core, as you can just cut away the other parts.  This will help it stay in tact on the grill
Olive oil
Sea Salt
Mustard Powder
Turmeric Powder
Pepper

Directions:

In a large bowl, season cabbage wedges by drizzling with olive oil and tossing with spices.  Grill for 5 minutes or so on each side, until you get some nice grill marks.   I kept the grill open for the first side, and then when I flipped, closed the grill to soften them up a bit.

Serve with lemon wedges. Enjoy!

Cilantro-Lime Grilled Shrimp {Fiesta!}

Wouldn't these shrimp look gorgeous for a party...served on skewers with a lime at the end?!  Shrimp makes a great appetizer, but it's mostly served in "shrimp cocktail ring" form. Totally boring and overdone, in my opinion.  Here, I've spiced things up a little with garlic, lime, cilantro and sriracha and garnished with avocado.  

They can be served as a main course as well, which is how I ate them tonight.  They disappeared pretty quickly, I might add. ;) Delicious!

CILANTRO-LIME GRILLED SHRIMP

(serves two - 4 oz portions)

Ingredients:

8 oz raw shrimp, peeled and deveined

1 small lime

2 tsp olive oil

1 large clove garlic, minced

1.5 T chopped fresh cilantro

1/2 tsp salt

1/2 avocado

Sriracha chili sauce (to taste)

Directions:

Clean shrimp and toss in a bowl with cilantro, garlic, olive oil, juice of 1/2 of the lime & salt.  Let sit for 10-30 minutes.  Heat and oil your grill. Honestly, I used my trusty old George Foreman from college because it's 10 degrees outside.  It worked beautifully. 

Skewer your shrimp if you're going to (remember to soak the wooden sticks so they do not burn).  Grill shrimp for 2-3 minutes per side. When you flip, pour the rest of the marinade on the shrimp. Garnish with avocado slices, Sriracha and a bit more cilantro.  

Makin' me think summertime & margaritas!  Salted rim, please.